Lemon, Honey & Olive Oil Cake

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

	3 Meyer lemons, washed
	150g fine instant polenta
	150g ground almonds
	1 teaspoon baking powder
	¼ teaspoon salt
	100ml extra virgin olive oil
	125g raw caster sugar
	3 large eggs
	3 tablespoons raw liquid honey such as beechwood honeydew
	yoghurt and fruit to serve (optional)

1.	Put 2 of the lemons in a small saucepan and cover with water.
2.	Bring to the boil. Reduce to a steady simmer and cook, covered, for 2 hours.
3.	Let the lemons cool enough to handle, then cut open and remove all the pips.
4.	Place in a food processor and blend to a purée.
5.	Preheat the oven to 180°C (not fanbake).
6.	Line a 22-23cm round cake tin with a piece of baking paper large enough to come up the sides a little.
7.	In a bowl, mix together the polenta, ground almonds, baking powder and salt.
8.	In a stand mixer, whisk the oil, sugar and eggs together until light and fluffy and doubled in volume (about 6-8 minutes).
9.	Fold in the polenta mixture along with the lemon pulp.
10.	Smooth the batter into the prepared tin.
11.	Bake for 40 minutes or until a skewer inserted into the centre comes out clean.
12.	While the cake bakes, put the zest and juice of the remaining lemon in a small saucepan with the honey.
13.	Mix together, heating ever so slightly to melt. Set aside.
14.	Spoon the syrup over the warm cake while it is still in the tin; cool in the tin before carefully turning out.
15.	Serve with thick yoghurt and the fruit of your choice.